When it comes to chocolate chip cookies, there are two main camps: those who like them soft and chewy and those who like them crispy.
In this recipe, we've combined the best of both worlds and created a soft and chewy chocolate chip cookie by combining light brown and granulated sugar. We also added toasted walnuts, which added a new dimension of flavor and texture.
However, if you're looking for crispy chocolate chip cookies, increase the white sugar, decrease the brown sugar, or leave it out entirely.
How to Make Chocolate Chip Cookies
Note: The full instructions are provided on the recipe card below.
Whisk to combine the flour and baking soda in a large bowl; set aside.
Beat the butter and both sugars on medium-high speed in a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated.
Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Finally, stir in the chocolate chips and walnuts if using.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
(If you only have 1 baking sheet, let it cool completely between batches) Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop.
Roll each mound in your hands to form a ball. The dough will be very soft, so handle it carefully and work quickly.
Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
Bake one sheet at a time for 10 minutes until the cookies have puffed up and the tops crackle; do not overbake.
Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Chocolate Chip Cookies in an airtight container.
Related Recipes:
- Gingerbread Cookies
- Molasses Cookies
- Thumbprint Cookies
- Pecan Snowball Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
📖 Recipe
Easy Chocolate Chip Cookies
Tools
Ingredients
- 2 sticks of unsalted butter , softened
- ⅔ cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ cup light brown sugar
- 2 ½ cups all-purpose flour , spooned and leveled
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2 large eggs , room temperature
- 10 oz Bittersweet chocolate chips such as Ghirardelli Brand
- 1 cup toasted walnuts or pecans , chopped
Instructions
- Whisk to combine the flour and baking soda in a large bowl; set aside. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and walnuts if using.
- Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the Chocolate Chip Cookies: Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. (If you only have 1 baking sheet, let it cool completely between batches).
- Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
- Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 minutes; do not overbake. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Chocolate Chip Cookies in an airtight container.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.